OVERNIGHT BREAD

Makes 1 loaf

EASY

GREAT VALUE

Preparation: 10 minutes, plus overnight proving time and a further hour’s proving time Baking: 30 minutes brown flour 720 g, plus extra for dusting instant yeast 1t salt 1t warm water 1½ cups

1 Combine all the ingredients in a large bowl using a wooden spoon. Place in a greased bowl, cover and allow to prove overnight. 2 Remove the dough from the bowl and knock out all the air. Shape into a round and place on a tray lined with baking paper. Cover with clingfilm, place in a warm spot and prove for 1 hour until doubled in size. 3 Preheat the oven to 180°C. While the dough is rising, place a 25 cm cast-iron saucepan in the oven.

4 Slip the baking paper with dough on into the hot saucepan and bake for 30 minutes, covered, until crispy. FAT-CONSCIOUS, DAIRY-FREE, MEAT-FREE

Mosbolletjies get their flavour from aniseed, but you can use fennel”